Cream cheese and raspberry coffee cake

Cream cheese and raspberry coffee cake

Ingredients/Components

• sugar - 1 c
• eggs - 2 item
• vanilla - 1/2 tsp
• pkg - 1 oz
• milk - 1/4 c
• salt - 1/4 tsp
• margarine or butter - 1/2 c
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• all-purpose flour
• raspberry preserves or 1/2 can pie filling - 1/2 c

How to make cream cheese and raspberry coffee cake:

In a large mixer bowl, beat cream cheese, sugar and margarine until fluffy. Add half of the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt. Add remaining flour. Spread in greased and floured 13 x 9 x 2-inch baking pan. Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves into batter to form a marble effect. Bake in 350° oven for 30 to 35 minutes. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares. Serve warm.

Recipe categories: Breads, Breakfast, Coffee cakes.